Cinnamon Raisin Bread I
This recipe rocks.
I cut the recipe in half and made 1 loaf and 6 buns in cake pan. After 20 minutes, I removed the buns. Also after 20 minutes, I covered the loaf loosely with tented foil and baked it for another 10 minutes. At the suggestion of most of the reviewers here, I only cooked the loaf for a total of 30 minutes at 350 instead of the 45 minutes indicated in the recipe. However, the 30 minutes was not long enough - the center of the loaf was still somewhat wet. Next time I will leave in for another 5 minutes.
Even though the center was still a bit wet, this did not ruin my loaf, as I just sliced the inner part of the loaf and toasted them, which cooked them through.
The buns came out great - I made a glaze with cream cheese, little milk, little confectioners.
4 users found this review helpful
Feb. 20, 2011